What parts are the working parts of the meat grinder


A modern electric meat grinder is complete with these basic parts and assemblies:

  • a device made of durable plastic for pushing products inside the device;
  • The tray or bowl;
  • The meat grinder body is made of a metal alloy;
  • motor drive;
  • reducer;
  • The main body of the product is made of plastic;
  • electric motor;
  • rubber feet to prevent slipping on the table during operation;
  • LED indicating that the meat grinder is on;
  • reverser;
  • emergency stop button;
  • starter;
  • grille for the outlet of heated air;
  • clamping unit;
  • lock;
  • power cable inlet;
  • grounding clamp.

The schematic diagram of the meat grinder, shown in the figure, is arbitrary. the device of different models of electric meat grinders has its own nuances, but the main components are all the same.

Meat Grinder Repair

The body of the meat grinder, where the food is processed, consists of the same parts as the manual version:

Depending on the model, the main parts may be attached:

  • grates with different diameter holes;
  • additional blades;
  • Original attachments or grates for processing fruits and vegetables;
  • accessories for dough forming;
  • conical nozzle for making home-made sausages, frankfurters and wieners.

All of the above parts are the working parts of the multi-food grinder. For housewives to visually familiarize themselves with the configuration and purpose of various additional accessories, there is a video on the example of the Belarusian electric mincer KEM 36 “Pomoschnitsa”. :


On the drive shaft is installed a screw and the necessary set of working tools. A nut is screwed onto the multi-food grinder body to hold the knives against the knives. Then, without turning the motor on, turn the nut back 0.5 turns, turn the motor on and slowly turn the nut. Noise and resistance to rotation will indicate that the knives are firmly in contact with the grates and that the grinder is ready for use.

The performance will be in accordance with the technological requirements if you regularly check the sharpness of the cutting tools and make sure that the knives and grates are firmly in contact with each other. The gap between the blade and the grid iron is created by keeping the machine in operation for a long time or by having bones in the skin. Bones in meat also contribute to rapid blunting of cutting tools, lead to the destruction of blades and metal impurities in the mince. Before serving meat, it is recommended to carefully remove all bones from meat and fish. Some imported meat grinders are sensitive to the quality of the raw material and do not process well, e.g. meat with veins, not to mention frozen meat.

The meat grinder’s working tools break down very quickly when the machine is idle for a long time, i.e. without loading the raw material.

The wear-resistant working tools are made of high-quality stainless steel. On the contrary, in cheaper models the grates and knives can be made of cast iron and the screw and body of aluminum alloy.

Pre-cut pieces of the product to be processed should be directed into the working chamber. The motor of the machine will need less power to grind raw material properly. Optimal chop size depends on the machine model.

To prolong the life of the motor it is important not to overload the equipment: when processing large amounts of meat it is necessary to provide technological stops to avoid overheating of the motor and not to allow continuous operation of the machine for several hours. Keep in mind that even powerful professional meat grinders often break down in continuous operation.


MiM-82 meat grinder (fig. 4.1) is a table-top machine with individual attachment.

The cast-iron housing of the multi-food grinder is lined with stainless steel plates with openings for the motor cooling.

Working chamber of the machine has inside surface with helical ribs, which improve meat feed and prevent its rotation together with auger. On the upper part of the body there is a loading device with a safety ring 10 installed over it to prevent the hands from getting into the working parts of the machine in the process of operation. The meat grinder is completed with three grates with holes of diameter 3, 5 and 9 mm, a trimming grid 8 (25) and two double-sided knives 22 and 24.

Knives and grates are put on the auger in the sequence shown in Fig. 4.1, b, and in the assembled form is tightly clamped to each other with a clamping nut 6.

Inside the working chamber is auger 9, which is a single-entry worm with a variable pitch of turns and is used for capturing meat and feed it to the knives and bars, the auger on the one hand has a shank with a spike, through which it receives rotation from the drive, on the other hand it has a lug and a lattice-

a. scheme; b. working tools: 7. base; 2. electric motor; 3. 7, 21, 23. knife grids; 4, 20. thrust ring; 5. 22, 24. double-sided knives; 6. clamping nut; 8, 25. scoring grid; 9, 26. auger; 70. safety ring; 77. pusher; 12. feeding bowl; 7 3, 18. gear wheels; 74. shaft; 15. ball bearing: 76. seal; 7 7, 19. pinions

A double chamfered lever, on which knives and grids are mounted.

First the undercut grating is installed, which has three knives with cutting edges facing outward, then the double-sided knives with cutting edges counterclockwise and the coarse grating with either side. Then install the second double-sided knife, fine grid, thrust ring and clamping nut. The drive of the multi-food grinder consists of the electric motor 2 and the two-stage helical reducer. On the side facing of the multi-food grinder there is a push-button panel with two control buttons: “Start” and “Tone”.

Instructions for use of the MIM-82 meat grinder. Before turning the machine on, make sure that the meat grinder body is securely fastened and the clamping nut is not tightened. After checking the grounding and turning on the motor, tighten the nut until a slight increase in noise is noticed. Meat or fish, pre-cut in 50-50% pieces. 200 g and free of bones, sinews and membranes push them with a wooden pusher into the feeder neck. Do not force the product against the auger as this could overload and damage the motor. The meat should be fed evenly without much effort. During prolonged operation, the mincing machine must be periodically stopped and the knives and grates must be cleaned of sinews.

Do not operate the multi-food grinder without loading it, as this causes the knives and fins to wear out sooner. It is not recommended to chop breadcrumbs, sugar or salt in the multi-food grinder as these products quickly wear out and cause blunting of the working parts.

Do not operate the multi-food grinder without the safety ring and do not leave it unattended during operation.

Switch off and disassemble the machine when work is complete.

After drying, grease the screw, knives, grates and cooking cabinet with unsalted cooking fat.

When reassembling, special attention is paid to the correct installation of the working elements, knives and grates, because if not assembled correctly, the machine can fail.

We must remember that if the clamping nut is tightened, the knives are pressed too hard against the grate and in the process of work as a result of metal friction they get hot and fail.

electric motor: 2. working chamber; 3. fixed nut; 4. thrust ring; 5. clamping nut; 6. auger; 7. loading device; B. thrust ball bearing; 9. shaft sleeve; 10. shaft; 11. ball bearing; 12. body; 13. belt drive

It is also undesirable to screw on the clamping nut insufficiently as in this case a gap is formed between the knife and the grid and chopping of meat is poor; quality and efficiency of the mincing machine decreases sharply. One of the main conditions for good performance of the mincing machine is correctly sharpened and installed knives and grates in the working chamber of the machine. For this reason knives and slicers must be regrind or replaced as necessary.

MyM-82M meat grinder by design and operation is similar to the MyM-82, but has a removable loading bowl and sleeve, which is convenient for quick disassembly and sanitation machine. Knives and slicers are locked with a lever system.


Equipment: meat grinder, meat loosener MRP-P-1, fish cleaner RO-1M1, cutting boards and universal drive P-P with a mechanism MIP-P-1 for grinding crumbs and spices and mechanism MVP-P-1 for whipping and mixing the products, boiler-forming machine MFK-2240.

Literature. Gaivoronsky K.Я., Shcheglov N.Г. Technological equipment for catering and trade enterprises. М.: FORUM INSTITUTE, 2012. С. 73-92.

Study the design of a meat grinder, using any model as an example. Its working tools are a rotating auger with knives and fixed knife grates. Cutting pairs are formed by assembling in a certain order of knives and slicers.

The quality of minced meat depends on the sharpness of cutting edges of knives and on the tightness of contact between the cutting pairs. The latter is achieved by sharpening the knives and gratings on cast-iron grate plates. Sharpen side edges of knives that are perpendicular to the grates.

Check the working condition of the cutting pairs. To do this, put the knife on the knife grid and look at the light. if there are gaps between them, then the quality of minced meat will be poor. Sharpen the blade.

When assembling the meat grinder, the knives are put on the steel finger of the auger and rotate with it, because its finger profile corresponds to the profile of the central hole of the knife, and the knife grids are held motionless by a key reinforced on the inside of the chamber.

Pay attention to screw design. Its screw line has a decreasing pitch, which not only promotes the product along the chamber, but also creates the pressure necessary to push the product through the grates.

Consider the design of the working chamber. It is made as a hollow cylinder with the ribs inside, which prevent the rotation of the product. The feed hopper should have a safety ring, without which the multi-food grinder must not be started.

The possible variants of knife and sieve sets are shown in Fig. 7.2 manuals. For the features of the different meat grinder designs, see p. On the loading hopper there should be a safety ring without which the multi-food grinder must not be started up, refer to the illustrations in this manual and the charts in this manual.

parts, working, meat, grinder

Prepare the multi-food grinder for coarse chopping. Attach the mincing drum housing in the drive socket and place the feed hopper on top of the housing. Lubricate the auger with unsalted cooking fat before assembly. Insert the auger into the body and place the knives and grates on the finger of the auger in the following order: undercut grate, double-sided knife, coarse-hole knife grate and the two stop rings. The blades must be positioned so that their cutting edges point in the direction of rotation of the auger (counterclockwise). To avoid the grates jamming, the hole in the knife grid must be aligned with the key on the inner surface of the housing. Screw on the pressure nut as far as it will go first and then loosen it by /2 turns. Turn the machine on and check that it works at idle speed.

Prepare the meat: remove the bones and sinews, rinse and cut into several portions to be passed through the mincer. Cut the rest of the meat into 100-150 g pieces. Soak the white loaf in water.

Turn on the meat grinder drive and tighten the pressure nut until the noise in the gearbox begins to increase. Check that the machine is operating correctly when idling for 30-40 seconds, then turn off the drive. Place a tray under the discharge opening, turn on the multi-food grinder drive and feed the minced meat through the grinder. When operating the multi-food grinder, use the pestle to force the meat through and keep your hands inside the grinder housing. Rotating auger catches the pieces of meat and feeds them to the cutting units. Meat comes to the undercutting grating as a solid mass and is pressed through and cut with a rotating knife. The degree of meat shredding depends on the number of cutting pairs installed when assembling the multi-food grinder.

Switch off the machine. Unscrew the pressure nut, remove the two thrust rings and reassemble the mincing machine for medium chop (cutlet mass). Install the second double-sided knife, the fine perforated knife grid, the counter ring and the pressure nut. Mix the obtained minced meat with the soaked loaf and carry out the secondary chopping. When you have finished your work, switch off the motor, disassemble the mincing machine and wash all its parts with hot water and soda, then dry and grease the cutting edges of the knives with unsalted food fat to protect against corrosion.

Examine the design of the MPP-P meat ripper.

Loosen the screws, remove the casing and take out the carriage, which serves for fixing the working tools of the ripper. Working tools are disc milling cutters, mounted on two parallel rollers and rotating counterclockwise to each other.

The carriage consists of two halves connected by hinges and latches. Turn one half of the carriage relative to the other by 90°. The pins thereby release their grip on the jaws and the carriage splits in two. Then take out the two combs, which are installed to prevent entanglement of pieces of meat in the working tools.

Prepare the meat ripper for work. To do this, insert the shank of the ripper into the slot in the drive unit and secure. Assemble the machine. First position the combs on the carriage halves, then take the top ties in each hand and set the carriage half perpendicular to the other half with the slots in the cheeks. Insert the hinge pins in the slots, join the halves together by turning them towards each other, and secure this position with the latches. Install the carriage in the body of the changer and, by turning the cutters, achieve coupling of the half-couplings. Put a guard on the ripper and secure it with screws. Run the drive for 30 to 40 seconds and check that the machine is idling.

Place the trough under the discharge opening, switch on the drive and lower the portions into the hopper. They are gripped by the rotating cutter blades whose teeth make frequent shallow cuts in the tendons. This prevents the pieces of meat from deforming during cooking and increases their surface area. When you have finished, disassemble the ripper and wash its parts with hot water and baking soda and dry them with a dry cloth.

Consider the design of fish cleaning machine RO-1M1. Unscrew the scraper. It has spiral teeth on its surface to remove scales. Note the cone-shaped end of the scraper, designed to clean the scales in hard-to-reach places. near the gills and fins. The top of the scraper is covered with a hood that prevents scales from scattering. For electric safety the flexible shaft is fastened to the drive and scraper by means of textolite shanks and bushings. Find them in the textbook in Fig. 7.6.

Prepare the machine for operation. Attach the motor of the machine to the table with the bracket. Insert one finger of the flexible shaft into the hub of the motor shaft and tighten it with the nut, insert the other finger of the flexible shaft into the hub of the scraper and also secure it with the nut. Prepare the fish and put it on the cutting board.

Turn on the electric motor. Hold the fish by its caudal fin with your left hand, and with your right hand, stir the scraper from the caudal fin to the head of the fish, pressing it lightly against the carcass. After finishing work, wash the scraper in hot water with the motor running (by dipping the handle into the water), then, after turning off the motor, disassemble the scraper, dry it and lubricate with unsalted food-grade fat.

  • 1. What is the sequence of assembly of the working tools of the meat grinder for making the cutlet?
  • 2. What affects the quality of minced meat put through the mincer?
  • 3. Which attachments in the mincing machine provide safety precautions?
  • 4. How the tightness of the cutting pairs in meat grinders is determined?
  • 5. How the minced meat is pushed through the grates in meat grinders?
  • 6. What does the productivity of a mincer depend on??
  • 7. What manual labor replaces the meat ripper and what is the advantage of this mechanized process over manual labor?
  • 8. For which fish species are fish cleaners used??
  • 9. How are hard-to-reach fish places cleaned??
  • 1. Study the design of the MVP-P-1 mechanism for mixing products. Its main parts are interchangeable working tools. beater, mixing paddle, interchangeable working chambers. tanks with a lid and gearbox, which transmits the rotation of the beater from the drive shaft of the universal drive through the bevel and planetary gear. The gearbox output shaft is a satellite shaft, so the whipper receives planetary motion.
  • 2. Prepare MVP-P-1 machine for operation. Install the gear shank into the neck of the universal drive. Place the drive shaft extension into the slot in the drive shaft and the front eccentric shaft extension into the slot in the gear shank. Then, push the gearbox as far as it will go into the front edge of the actuator throat and secure it by turning the clamping knob downwards. Connect the pulverizer blade to the gearbox shaft with the coupling coupling, secure the tank and put the lid on it.

Run the drive unit for 30-40 seconds and test the idling speed of the machine. Switch on the electric motor and load the tank with the cutlet mass, watch the mechanism in action. In the chamber the mass is stirred and enriched with air.

When you have finished, turn off the drive, disconnect the whisk attachment, remove the canister and unload the product.

If the cabinet is equipped with multi-purpose mechanism MS 4-7-8-20 and stuffing mixer type MS8-150, they should be studied in the proposed order.

  • 1. Study the grinding mechanism of the MIP-P-1. Remove the hopper with beater. The pre-grinding screw and grinding disc remain on the machine. Find the adjusting nut which can be used to change the degree of grinding. Turning the nut moves the chopping drum along the shaft axis and the clearance between the drum and the chopping disc changes. Turn the nut to the left for a finer grind and to the right for a coarser grind (see: grinding wheel drive, page 41). Figure. 7.5).
  • 2. Prepare the grinding mechanism for grinding breadcrumbs. Attach mechanism shank in the universal drive neck. Fit the hopper and secure it with the nut. Adjust grinding degree.

Run the drive for 30-40 seconds and check the idling speed of the machine. Place a container under the hopper. Turn on the drive and gradually load the hopper with crackers. Do not push the breadcrumbs with your hands or foreign objects, as this can cause injury to your hands or machine breakdown. During the operation of the machine, understand the principle of grinding the product. Pre-chop the product using the worm and transport it to the gap created by the rotating disc and the stationary drum where it is finally chopped. When you have finished shredding, switch off the motor, remove the hopper and use a brush to remove any breadcrumbs from the work surface. Wipe the inside and outside of the machine with a dry towel. Store the breadcrumbs for later use.

Examine the construction of the boiler molding machine. Carry out a partial disassembly in the following sequence: remove the blade from the hopper, then remove the hopper, the breading hopper and the wiper. Unscrew the adjusting nut and remove the forming table.

The pistons and forming discs are the working tools of the machine. One disc is used for shaping cutlets, the other for shaping chops.

The pistons move reciprocatingly (up and down). The pistons move upward with the cam and downward with the spring. Note the cam shape and examine the weight adjustment mechanism. Lower the pistons by spring action until the fingers attached to the underside of the pistons rest against the limit strip.

The bar can be moved up and down by means of a special adjusting screw, thus varying the mass of the product within the range of 50 to 75 grams.

Meat Grinder || How To Assemble A Cast Iron Meat Grinder

For a more in-depth look at the machine’s construction, see fig. 7.9 of the textbook. The diagram shows the entire mechanism for adjusting the weight of the products.

Prepare the cutter forming machine for operation. Lubricate the cam surface with cooking oil and assemble the machine by fitting the forming disc with the round holes. Turn the machine on and test it at idle for 30-40 seconds. Fill the large hopper with the cutlet mass and the small hopper with breading.

Prepare breadcrumbs tray by sprinkling it with breadcrumbs.

Turn the motor on and observe the process of dosing the batter. The forming table, rotating at a speed of 14 rpm./min, moves cylinders with pistons sequentially under the breadcrumbs hopper, then under the cutlet mass hopper and to the dumping device. As the hole in the table approaches the hoppers, the piston is lowered and the free space above it is successively filled with breading and batter; the breading layer is 1.5 mm high.

As the table continues to rotate, the cylinders move to the dumping tray and at the same time the piston is lifted, resulting in the product is on the surface of the table, where it is moved to the unloading tray by the dumping mechanism.

After making three billets, switch off the machine and weigh them. Changing the position of the adjusting screw, set the weight of the products equal to 50 g, and conduct a test weighing. Then turn on the electric motor. Remove crumbled meat rolls weighing 50 g from the unloading tray with the spatula and place them on the prepared tray with the uncoated side.

After finishing your work, turn off the motor. Disassemble the machine, wash the parts with hot water and wipe them with a dry cloth. Grease the pistons and the holes in the table with unsalted food fat and assemble the machine.

MA-S meat grinder

Household grinder MA-S is designed for preparation of minced meat and fish, dough profiling for cookies and sausages. Domestic mincing machine MA-C meets GOST 4025-95. MA-S household meat grinder has Belarusian and Russian certificates of conformity and certificate of state hygienic registration. The main working bodies of the grinder are knife and grid, the quality of grinding depends on the quality of product grinding.

Assemble the product according to the following figure. Particular attention should be paid to the installation of the grill and the auger bushing. Grate 8 is installed with the working surface to the knife. Auger bushing 11 is mounted on the auger shank on the inside of the housing.

For dough profiling a slide and one of the profiled grids are used instead of the knife and grid. For sausage preparation, instead of the grid with 7 mm diameter, a grid with holes 13 mm in diameter, a sausage stuffing nozzle and a nut 6. 1-Bolt; 2-Handle; 3-Bearing; 4-Bolt; 5-Hub; 6-Nut; 7-Blade; 8-Respin; 9-Auger; 10-Case; 11-Auger bushing.

The product to be minced should be cut into strips about 25×25 mm in cross-section. Meat must be boneless. Tendons and gristle must be removed to ensure good cuts.

To make cookies using a set of profiling grids, you must use sand dough prepared according to a recipe suitable for baking cookies at home.

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The quoted in the order are valid for 5 days.

The period of validity of the can be prolonged by agreement with a manager.

Payment for the order is carried out by cash or bank transfer.

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in the Moscow region outside the MKAD ring road. 600

in the regions of Russia. Russian Post, Express Mail EMS, SDEK, Business Line,

PEC or pass the order to your carrier for delivery to you.

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All the range of equipment offered we provide warranty. They are about the cost:

The warranty period for which our guarantee is valid,

12 to 36 months from the date of shipment to the customer,

and depends on the device model and its specific features, as well as the manufacturer.

The following cases are not covered under warranty:

If you have any additional questions on warranty service, please contact the manager on duty at any convenient time.

Grinder MIM-82: device, principle of operation, t / b.

MIM-82 meat grinder consists of the base, body, product processing chamber, loading device, operating elements, drive mechanism, control buttons. In the body of the grinder is a working chamber for food processing, made in the form of a cylinder on the top surface of which there is a screw thread, which improves the meat feed and eliminates the rotation of the meat together with the auger.

а section: 1 electric motor; 2 processing chamber;

3 auger pin; 4 pressure nut; 5 auger;

8 auger shank; 9 loading bowl;

10 spur helical helical gear; b general view: 11 base; 12 body; 13 louvered grids

The meat grinder‘s working elements are the screw, 3 meshes with holes 3, 5 and 9 mm in diameter, 2 double-sided knives and a scoring grid.

When the multi-food grinder is assembled the knives and gratings are held tightly together by rings and a compression nut.

An auger in the working chamber rotates in the form of a single-entry screw with a variable spacing of the turns. Auger catches the meat and feeds it to the knives and racks. The screw shaft of the auger has a decreasing pitch to increase the force with which it pushes the product through.

Double-sided knives are mounted with their cutting edges facing the direction of rotation of the screw, t.е. counterclockwise. When mounting two gratings, the one with the larger holes is placed first.

The mincer drive mechanism consists of an electric motor and two helical helical gears.

Operating principle. The prepared meat is poured into the feeder bowl and pushed through by the pusher. Once in the chamber, the product is gripped by the rotating worm and pushed towards the knives and sieve. Meat is pressed through the holes of fixed grids and cut by rotating knives.

The rectilinear blades cut the product in a two-sided manner and the scoring grid in a slitting manner because the blades are at an acute angle.

If the meat that has passed through the mincer is not minced enough, it is passed through the machine a second time with finer apertures.

The theoretical throughput is the most important feature of any design. This is used to perform kinematic and thermal calculations, to determine the speed of movement of working elements, parts, coolants and coolants, to calculate the power consumption, loads, working volumes, overall dimensions and many other parameters of the equipment. For this reason it is important, when designing a mowing line, to analyse the relationship between the technical throughput and the designed, theoretical throughput.

МРГ-300А machine for cutting gastronomic products consists of the body, electric drive, disk blade, cutting thickness regulator, universal tray, sharpening device and other units.

MRG-300A gastronomic food slicing machine: 1 housing; 2 lever; 3 lever base; 4 regulator of cutting thickness of products

5 switch; 6 receiving tray; 7 support table; 8.blade disc; 9 clamps for fixing the tray; 10 multi-purpose tray; 11 moving support; 12 clamps for oblique cutting; 13 blade disc protective hood

Machine for cutting gastronomic products MRG-300A: 1 housing; 2 lever; 3 lever base; 4 regulator of food cutting thickness;

5 switch; 6 receiving tray; 7 supporting table; 8.blade disc; 9 clamps for securing the trough; 10 multi-purpose trough; 11 trough shifting support; 12 trough clamps for oblique cutting; 13 blade disc protective hood

The electric drive of the machine is located inside the housing and consists of an electric motor, two worm gears and a four-wheel articulated mechanism. The first worm gear drives the circular blade, the second one via the four-bar pivot mechanism.The multi-purpose product tray. Universal tray allows you to cut food at an angle of 30 to 90. There is a support table under the loading tray. The product is in the tray and drops freely by its own weight towards the knife and onto the support table. Slices are pushed between the blade and the loading table and drop into the collection tray. Thickness of the slices is regulated by the gap between the blade disc and the support table where the adjusting nut and the scale indicating the thickness of the slice are located. Disc-type knife and carriage are driven by an electric motor. All parts of the machine are fixed to the body, which is equipped with four rubber supports. The machine is equipped with a sharpening fixture, consisting of two abrasive stones.

Machine productivity 45 cuts per minute. Thickness of the slices is 0,5 up to 15 mm, maximum portion of the cut product is 150150 mm. Diameter disc blade 300 mm, speed 390 rpm, motor power 0.27 kW. Weight 50 kg.

Before you start, it is necessary to inspect the machine, check cleanliness of surfaces, grounding and sharpness of the blade. The sharpening is checked by placing a strip of newsprint with the edge of the paper against the blade of the fixed blade. If it is well sharpened, the paper will be cut through by the knife, but if it is not sharpened enough, it will tear. In this case, it is necessary to sharpen the knife according to the instructions.

Simply place the foodstuff prepared for cutting on the basket and fix it by the sliding support, so that under the action of its own weight the foodstuff rests freely on the supporting table surface. Then set the receiving tray. By turning the dial you can determine the cutting thickness for curd cheese 1,5-3mm, smoked sausage 1-2mm, cooked sausage 3-5mm etc. д. The blade disc begins to rotate and the arm and tray make a reciprocating movement. As the basket moves toward the knife, the product portion enclosed between the plane of the supporting table and the cutting edge of the knife is sheared off and the slice falls into the receiving tray. When the tray is moving backwards the remaining product slides down the loading tray towards the loading table by its own weight at a distance of the thickness of the slice to be cut. When slicing in the same direction as the new product

It is recommended not to wait until one piece of product has been completely cut, but to insert a new piece which will press against the previous one, thus obtaining a proper finish cutting of the remainder. When moving on to another product, the knife should be carefully cleaned with a spatula to prevent the slices of the new product from getting sallow.

Switch the machine off and disconnect it from the power supply and sanitize it when it has finished working. To do this, remove the tray, the blade guard, the knife, and wash them with hot water and detergent, rinse and wipe dry with a soft cloth. Use a brush to remove any crumbs from under the knife. Wipe the outside surfaces with a clean cloth.

Italian-made slicers are widely used in commercial organizations for slicing products.

Mincing machine: schematic diagram, how to choose a mincing machine and what to do after use

This is a domestic appliance that grinds meat by squeezing it through a sieve and cutting it with special screw knives. It was invented back in the 19th century, but electric mincers have become popular in Russia only in the 21st century. Principles of design, operation and operating rules have not changed, but now the elements are moving at the expense of an electric motor. The main selection criteria. the power and performance.

Equipment for meat and fish processing

Technological process of cooking a wide range of meat and fish products is carried out by a variety of machines and mechanisms.

The beginning of production is the primary processing of raw materials in washing and cleaning machines, as well as slicing frozen blocks and finished semi-finished products.

One of the main technological operations of meat and fish raw material processing in food production is its grinding. Depending on the type of finished product, grinding can be roughly divided into coarse, medium and fine.

Cutting machines are produced for coarse grinding.

Medium shredding is carried out with the.meat grinders, mincers and cutters.

Colloidal mills, emulsifiers, disintegrators and homogenizers are designed to produce a fine ground mince.

But the basic structure of the cutting assembly is the same for all types of machines (fig.).

The cutting mechanism consists of flat knives fixed in knife frames and a planetary (sickle-shaped) knife. Planetary knife is mounted by means of a slotted coupling on the main shaft of the machine and serves for cross cutting of the raw material that was previously cut lengthwise by the flat knives.

Flat knife block is made in the form of the body and two perpendicularly placed frames with a set of knives. Due to the eccentrics knives make reciprocating motion and cut the meat in the feed direction.

Frozen meat blocks are cut up by means of different block-cutting machines of the domestic and foreign production. Their operating principle differs mainly by force effect of working elements on the product of guillotine, rotary, milling or combined mechanisms.

The guillotine mechanism consists of a stationary knife rigidly mounted on the base and a movable knife mounted in a rigid frame, which performs reciprocating motion. Guillotine mechanism cuts the frozen block into layers 25. 55 mm.

Rotary mechanism. is a rotating drum with flat knives installed on the outer surface of the drum. The knives cut the pieces of meat from the block in the form of shavings, which enter the cart under the drum.

The shredding machine consists of two counter-rotating shafts with a set of flat cutters. The meat block is pushed by its own weight into the rotating cutter area, where it is caught by the cutters and pulverized.

Combined machines for double-sided grinding of frozen blocks are a combination of block-cutting machines and grinders.

Mills represent a large group of machines for medium cuts of raw meat. These machines are usually used for primary size reduction of the product before further processing.

The meat is moved in the grinding chamber, fed to the knives and pushed through the knife grates by means of a rotating auger with a pitch that reduces in the direction of discharge.

The cutting mechanism of the grinder consists of a stationary undercutting grid, rotating cross-shaped knives, stationary knife grids with holes of different diameters and a clamping nut. The main technological parameter of the grinder is the size (diameter) of its grid. Different brands of machines have the size from 82 to 200 mm, which is included in the marking by the last two digits (K7-FVP-82, K6-FP-120).

The degree of cutting of the meat in the grinder and its productivity depends on the hole size of the outlet grating and the number of cutting pairs (grid. knife). For a lower degree of size reduction (16. 25 mm) one pair is enough. the drum is assembled with one blade and one grid; for finer shredding (2. 3 mm) the number of cutting pairs increases.

For cutting of frozen meat and fish products a MRZP machine is used (fig.).

Working bodies of the machine are crank mechanism, knife slide, control panel.

When the machine is in the idle position, the master and slave coupling halves are opened by the effect of the electromagnet on the spring mechanism. When you turn the machine sliding key spring mechanism connects the two halves of the coupling and the movement of the drive through the crank mechanism is transferred to the slide, which along the rails with a knife goes down and cuts the product. In doing so, the blade rests on a marzan (blade-liner) inserted in the housing slot and then assumes the initial position.

Maximum cutting capacity of the product: 180×380 mm. To avoid injuries the machine is switched on by simultaneous pressing of two buttons.

For cutting semi-finished meat products like azu, goulash, kebab as well as speck use machine M6-FRD. The machine consists of welded frame, to which assembly elements and details are fastened: planetary knife, flat knives block, hopper, main shaft, right and left eccentric shafts, mechanical interlock, throat and electrical equipment.

Meat is fed and pressed into the cutting zone by a hydraulic cylinder that is synchronized with a sickle-shaped circular blade. The length of the pieces to be cut is set by a piece cutter and the size of the pieces is linked to the sizes of the knife frames. The machine is supplied with frames of the following sizes: 6×6; 12×12; 16×16; 24×24 mm.

For cutting processed meat and fish semi-finished products a type A-FLR/2 (fig.).

Machine consists of feeding conveyor, meat and fish raw material cutting mechanism, product discharge conveyor, bed.

Feeding conveyor has a chain plate design with vertical supports, raw material is placed between them.

Raw material cutting mechanism consists of plate and circular knives. Flattened knives are fixed in two knife frames, which move reciprocally in mutually perpendicular planes. The circular blade performs a complex movement in a plane perpendicular to the plane where the product is fed into the plate knives. Cutting of the product with circular knives is activated by a crosscut sensor.

Raw materials are loaded into the feeder conveyor that feeds it to the knives. Flattened knives cut the product into bars. Sizes of cross-section bars are determined by the distance between the knives within.

When leaving the zone of cutting of the slat knives, the product is influenced by a sensor that activates the cross-cutting mechanism. Bar length is set with the help of sensors. The cut material enters the discharge conveyor and the sensor takes up its original position. Further the cycle repeats.

Throughput 250 kg/h; feed conveyor speed 0,02. 0,03 m/s; diverting 0,09. 0,13 m/s; rotational speed of disk knife 230 min.1 ; rated motor power 2,8 kW.

For medium shredding of meat and fish raw materials at catering enterprises various types of mincers are used, the numerical marking of which indicates the diameter of the blade grate in mm.

Fig. shows the constructional diagram of the meat grinder MIM-500.

The main working body of the machine is the cutting mechanism, which consists of four-blade knives, fixed undercutting and knife grids. Four-blade knives have cutting planes that form eight blades. The exchangeable knife grid has three holes with diameters of 3.5 and 9.0 mm.

Working chamber on the inner surface to prevent sticking of the product has deep screw channels. The raw material is transported in the machine by the auger with a decreasing pitch. The drive, consisting of a motor power of 2.2 kW, belt drive and single-stage toothed reducer is enclosed in the housing of the machine. The capacity of the machine is 500 kg/h, screw rotation speed is 200 rpm.

MyM-105M meat grinder by design and operating principle is similar to MyM-500, but has a lower performance.

Table grinders of the types MIM-82M, MIM-250, MIM-82, M2 (764) are widely used in catering enterprises. The fundamental difference between them lies in the design and some technical characteristics.

MyM-82 meat grinder consists of the working chamber and the drive. Infeed bowl has a safety lock with a pusher. Drive consists of electric motor and two-stage spur gear reducer.

In food production they also use meat grinders of MS2-150, MS2-70, MMP-N-1, UMM-2 types, which are exchangeable executive mechanisms of universal kitchen machines PM-1,1, PU-06, P-N, UM-PV, PUV-04.

Fig. Shown are some types of multi-purpose meat grinders.

Quality of chopping and productivity of meat grinders depend on the condition of the cutting tool. It is restored by lapping. Side of the knife blade is sharpened on the sharpening machine.

Domestic industry in recent years has established production of high quality meat grinders M8M, 8MM, M6M, 6MM, M4M, 4MM for stores, cafes, restaurants, canteens. Technical characteristics of this equipment are given in table.

Technical characteristics M8M 8MM M6M 6MM M4M 4MM
Production rate, kg/h 250. 300. 250. 300. 250. 300.
300 350 300 350 300 350
Grid diameter, mm 70 82 70 82 70 82
Installed power, kW 1,1 1,1 0,75 0,75 1,1 1,1
Hopper capacity, l 6 6 6 6 10 10
Supply voltage, V 380 380 380 380 380 380
Overall dimensions, mm:
length 550 550 660 660 700 700
width 300 300 440 440 500 500
height 600 600 450 450 450 450
Weight, kg, not more 70 70 46 46 68 68

The special design and material of the knives and gratings ensure continuous multi-shift operation of the mincer without tool resharpening. Set of grates allows you to vary the degree of mincing meat.

Computer-designed optimum auger shape combined with other strictly calculated design features ensure the most reliable and efficient operation with low energy consumption.

Along with domestic equipment, catering enterprises use imported FAMA meat grinders. Italy, MKN. Poland, MTR. UK and others. Their compact design is combined with high productivity and ease of operation. As a rule, they are equipped with self-sharpening blades, and the feed hopper meets international safety standards.

а. general view; 1. body; 2. knife shaft; 3. flap; 4. comb; 5. pusher;

Changeable actuators of multipurpose drives P-H, PU-06 are mechanisms for cutting meat for beef stroganoff MBP-11-1 (fig.), meat cutters MS19-1400 and MRP-P-1.

Working body of the mechanism IBP-11-1 is a set of knife blades. Meat fed by pusher, cuts into slices and falls into the placed container. Speed of the shaft with blade cutters is 80 r/min, the mechanism operates on 220 V phase voltage.

Design and principle of operation of mechanisms MS19-1400 and MPP-11-1 are similar to stationary meat opener MRM-15 (fig.).

The meat ejector consists of the body, the drive and the implement. The drive consists of an electric motor with a V-belt transmission and a worm gearbox. The motion of the circular blades is transmitted through a spur gear pair. Blade packs rotate in opposite directions. Portions of meat pieces coming through the feeder are cut (loosened) from both sides.

Machine capacity 1800 pcs./h; rotational speed of the working shaft 90 min.1; electric motor power 0,27 kW; voltage 220 V phase; overall dimensions 500x260x390 mm.

For centralized production of culinary products a set of machines for batch cuts of meat MRPP-2000 is developed and implemented.

For chopping, mixing, cutting, kneading, emulsifying and vacuumizing minced meat use cutters K-45 KB, BK-125.

Sharpening a Meat Grinder’s Knife & Plate

Cutters are used for finishing ground meat which has been pre-cut on grinders to produce finely ground raw meat, minced meat patties, pâté mixes and other similar products.

The fine cutting of meat in the cutter is achieved by cutting it with rapidly rotating sickle-shaped knives in a bowl rotating around a vertical axis. The bowl can be open or hermetically sealed. In the latter variant the operation is called “vacuum cutting”.

Fig. Here is the kinematic diagram of the cutter, characterizing the principle of machine operation.

Suction bowl is driven by an electric motor through the V-belt drive and a worm gearing. The knife head is mounted on a knife shaft supported in antifriction bearings and driven by an electric motor via a V-belt drive.

Finished product is unloaded with the help of device, which is a tray, fixed on a shaft, rotated by an electric motor through reduction gear.

Stuffing machines are used for mixing minced meat and fish with all of the ingredients in the recipe.

Domestic industry produces a number of mixers with different capacity, different design of separate units, but working on the same principle. The main working body of machines are one or two rotating shafts with paddles, which evenly mix the minced meat, saturating it with air. Mixing process, as a rule, does not exceed 60 s.

For catering enterprises the most acceptable on productivity and power consumption are stuffers FM-150, L5-FM2-U-335, LPK-1000F420.

The most simple device and reliable operation, typical for this group of technological equipment has stuffing mixer L5-FM2-U-335.

Open-type mixer consists of frame, mixing tank, where two worms rotate against each other, worm drive and loading mechanism. The screws are driven by an electric motor through a worm gearing.

The loading mechanism consists of a cart for transporting the raw materials to the mixer and a tilting mechanism contained in the base.

Tilting device is a system of levers, moved by a worm reducer with a separate electric motor.

Ready product is unloaded through the hatches located at the bottom of the tank and opened manually by clockwise rotation of the handwheel.

In order to speed up the minced meat mixing process the machine design provides reversing of auger rotation, which is carried out by two buttons on the control panel.

For production of pelmeni used pelmeni automats of domestic production NPA and NPA-1M.

Automatic machines are continuous machines, which during manual loading of products into hoppers provides automatic and waste-free forming of semi-finished products. They consist of a dough silo, a stuffing silo (for stuffing), quickly replaceable forming nozzles, forming drums and flour-sprinkling or lubricating devices.

Technical characteristics of meat grinder MIM-82

At the enterprises of public catering for processing of meat and fish the following equipment is used: meat grinders, stuffing mixers, meat loosers, fish cleaners, cutlet forming machines and universal drives for meat shops with a set of replaceable actuating mechanisms to them.

Currently, meat grinders are widely used: with manual drive. MIM-60, with individual electric motor. MIM-82 and MIM-105; replaceable meat grinders for universal drive PU-0,6 and PG-0,6. MSG-150 and MSG-70 (150 and 70 mincing capacity, kg/h).

All mincers are designated with letters MIM, which means “meat grinder machine”, and digits, which correspond to diameter of knife grid (mm).

Stirrers are designed for mixing minced meat and its components into a homogeneous mass and enriching it with air oxygen, which ensures high quality minced meat and cutlet mass. The stuffing mixers with an individual drive and MC8-150 stuffing mixer as a replaceable mechanism for the universal drive are used at the catering enterprises.

Machines for loosening meat serve to cut the surface of portioned pieces of meat to break the fibers of connective tissue in them. Such pieces of meat are less deformed during heat treatment, roasted faster and get juicier and softer. Public catering enterprises use meat rippers MRM-15 with an individual drive, as well as MC-19 as a replaceable mechanism for the universal drive PU-0,6. Currently, for forming patties use machine brand MFK-2240, which not only forms the patties, but also produces breading on one side. To remove scales from fish at catering enterprises the fish cleaner РО-1 with an individual drive ИМС-17-40 is used as a replaceable mechanism to the universal drive ПМ-1,1. For preparation of meat and fish patties in meat shops special universal drives with a set of interchangeable mechanisms of the first and second versions are used.

Mincers are designed for mincing meat and fish. At public catering enterprises the widely used meat grinders MIM-82 and MIM-105.

MIM-82 meat grinder is a table machine with individual attachment. It consists of the body, processing chamber, loading device, screw 9, working elements, as well as the drive mechanism and the machine’s push-button control.

The cast iron body of the grinder is lined with stainless steel sheets with holes for electric motor cooling.

The working chamber of the machine on the inside has spiral ribs that improve the meat feed and exclude the rotation of the meat together with the auger. On the top of the body is a loading device, above which a safety ring is installed 10, which prevents hands from getting caught in the working elements of the machine during operation. The grinder is equipped with three grids with holes of diameter 3, 5 and 9 mm, trimming grid 8 (25) and two double-sided knives 22 и 24.

Knives and grates are put on the screw in the sequence shown in Fig. 4.1,6, and when assembled are pressed tightly together by means of a clamping nut 6.

Inside the working chamber is an auger 9, which is a single-threaded worm with a variable pitch of turns and serves for gripping the meat and feeding it to the knives and bars. The auger on one side has a shank with a spike, through which it receives rotation from the drive, on the other side it has a finger with two chamfers, on which the knives and grates are mounted. The gratings in the working chamber are stationary and the knives rotate together with the auger.

а. scheme; b. working tools: 1. base: 2. electric motor; 3, 7, 21, 23. knife grates; 4, 20. stop ring; 5, 22, 24. double-sided knives; 6. clamping nut; 8. 25. trim grid; 9, 26. screw; 10. safety ring; 11- pusher; 12. feeding bowl; 13, 18. gear wheels; 74. shaft; 75. ball bearing; 76. collar; 7 7, 19. gears

First the undercut grinder is installed, which has three knives with cutting edges facing outwards, then the double-sided knife with cutting edges counter-clockwise and the coarse grinder with either side. Then install the second double-sided knife, the fine grid, the thrust ring and the clamping nut. Meat grinder drive consists of electric motor 2 and a two-stage helical helical gear reducer. On the side panelling of the multi-food grinder is a push-button panel with two control buttons: “Start” and “Stop”.

Technical characteristics of the grinder MIM-82

Instructions for use of mincing machine ÌIM-82. Before using the machine for the first time check that the body of the multi-food grinder is securely fastened and that the jam nut is loosely tightened. After checking grounding and turning on the electric motor, tighten the nut until a slight increase in noise is noticed. Meat or fish pre-cut into pieces of 50. pieces weighing more than 200 g and free from bones, sinews and membranes should be pushed into the inlet opening with a wooden pusher. Do not forcefully press the food against the auger as this may overload and damage the motor. The meat should be fed in evenly without much effort. If you use the multi-food grinder for a longer period of time, stop it regularly and free the knives and slicing drum from tendrils.

Do not operate the multi-food grinder without loading, as this causes wear to the knives and gratings. It is not recommended to mince breadcrumbs, sugar or salt in the mincer, because these products lead to rapid wear and bluntness of the working bodies.

Do not operate the multi-food grinder without the safety ring and do not leave it unattended during operation.

After work is finished, turn off and disassemble the machine. To remove the auger, knives and grates from the working chamber of the multi-food grinder, use a special hook. All components are cleaned of remains of minced meat, washed with hot water and dried.

After drying, grease auger, knives, grates and cooking chamber with unsalted cooking fat.

When assembling, special attention is paid to the correct installation of the working elements, knives and grates, because in case of improper assembly the machine may be out of order.

Keep in mind that if the jam nut is tightened, the knives are pressed too hard against the grate and will become hot during the operation as a result of metal friction and will fail.

1. electric motor; 2. working chamber; 3. fixed nut; 4. stop ring; 5. clamping nut; 6. auger; 7. loading device;

thrust ball bearing; 9. shaft sleeve, 10. shaft; 11- ball bearing; 12. housing; 13. V-belt transmission

It is also undesirable to screw on a jam nut as in this case between a knife and a grid the gap is formed and cutting of meat is poor; quality and productivity of the mincer fall sharply. One of the main conditions for good work of the mincer is correctly sharpened and installed knives and grates in the working chamber of the machine. Therefore, knives and grates must be tightened as necessary or replaced with new ones.

MIM-82M meat grinder By design and operation is similar to the meat grinder MIM-82, but has a removable loading bowl and sleeve, which is convenient for quick disassembly and sanitation of the machine. knives and slices are fixed by the lever device.

MyM-105 meat grinder The design is similar to the grinder MIM-82, but has some differences. It is installed on the floor and has a much higher capacity. Gearbox is connected with electric motor by V-belt drive. Working bodies (knives and grates) meat grinder MIM-105 similar to working bodies of the meat grinder MIM-82, but the diameter of its working chamber is 23 mm larger, and the screw, knives and grates are pushed out of the body with a fork, driven by a crank.

Rules of operation of the meat grinders MIM, MIM-82M and MIM-105 are identical.

Table 1. Possible malfunctions of meat grinders, their causes and solutions

Technical characteristics of the meat grinder MIM-105

Mincing machine MS2-70 is brought in operating condition by universal drives PG-0,6 and PU-0,6, and MS2-150 meat grinder Universal drive PM-1,1. By design, construction and operation of these meat grinders is similar to the meat grinder MIM-82.

Possible faults of the meat grinders and methods of their elimination are given in the table below. 1.

For mixing and preparing the cutlet mass in catering enterprises fillers are used as with an individual drive and removable, which are included in the set of replacement mechanisms for the drive for the meat shop.

Mixer MS-150 Consists of the aluminium cylindrical body 5 cast together with the filling hopper 7. Working shaft is inserted inside the working chamber 4, with blades 6 set at an angle of 30°, which ensures the movement of the product and good performance of the machine.

There is a protective grid on top of the feed hopper 8, which protects hands from falling into the hopper. The housing is closed on the front side with a lid 3, which is closed by hinged bolt 2 that creates good conditions for sanitary treatment of the machine. For outlet of the finished product in the cover there is an opening with flap /.

Functional principle of the mixer MS-150. With the rotation of the operating shaft the paddles evenly mix the filling and prescribed components to the required consistency by saturating them with air and move them to the delivery opening. At the end of the process (40. 60 sec) the flap opens and the finished product is discharged by gravity into the container underneath.

shutter: 2. hinged bolt; 3. lid; 4. securely fasten the working shaft with screws; 5. body:

6. blade; 7. hopper: 8. grid 9. shank

Operation rules for universal mixer MS-150. Before starting work, the safety precautions must be complied with, and during use, the safety at work must be observed. The universal drive unit is installed in the neck of the universal drive and securely fastened with screws. Then install the operating shaft into the housing, close the cover and secure it with the hinged bolt. Then place a safety grid and engage the universal drive in order to check idling.

If the machine is in working order, products and components are loaded into the working chamber when the engine is on. Total amount of products must not exceed 7 kg.

It is forbidden to switch on the machine and operate it without a safety grid in the hopper, as well as pushing minced meat into the working chamber by hand and unload manually.

After finishing work, turn off the universal drive, take it off, dismantle it, wash it with hot water and dry. Then they are greased with unsalted cooking fat.

Meat-licking machine MRM-15 (Fig. 4.4) is intended for loosening the surface of portions of meat (steaks, schnitzels, etc.).) before roasting them. Meat after such treatment becomes softer, better fried and does not deform during frying.

Date of addition: 2020-11-15 ; Viewings: 1047 ; We will help in writing your paper!

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